My sister and I have a fond memory as young girls diving into the veggie sandwich at Big City Diner in Hawaii. It may have been the first time we ever sunk our teeth into a veggie sandwich, and it inspired a wealth of lunches to come.
That veggie sandwich was a double-layered vegetarian’s dream. Full of ripe, fresh tomatoes, avocado, and cheese, it created a tastebud explosion.
On a trip to Hawaii a few years ago, I was sure to stop at Big City Diner to revisit my memories. I arrived during dinnertime and was sad to find out that the veggie sandwich was only served on the lunch menu. I was disappointed, but kept quiet and decided to pick something else. My “uncle” (not by relation, but by a cultural expression of respect and love) kindly asked the waitress if she would make an exception, as it was my last day in Hawaii and I had been looking forward to this sandwich all week. She asked the chef, and he obliged. It is the people who are very close to me who understand in entirety the memorial significance I attach to food.
As I said, my sister and I have created countless versions of the original veggie sandwich since that first fateful day in Hawaii. In fact, she just made one earlier today – completely unaware of this post. I smiled. The original veggie sandwich had cheese, but in a quest to make a vegan version I experimented with different spreads that would satisfy the fat-craving instinct in us all.
Hummus and pesto (made with extra virgin olive oil) provide a creamy flavor full of healthy fats. You won’t miss the cheese on this one. I’ve been enjoying the chickpea-pesto combination ever since the Sunshine Bowl. Fresh sprouts add a little crunch, and giant, watery tomatoes are the icing on the cake. So to speak.
If you’re a meat eater you will also enjoy this, just as my sister and I did many years back. Give it a try, you just might surprise yourself.
The Veggie Sandwich of my Dreams
Author: Palette Dining
Prep time: 5 mins
Total time: 5 mins
Loaded with veggies and love, this veggie sandwich is quick to throw together with a ton of satisfying crunch.
- 2 slices whole-grain bread (I used rye)
- 1 tablespoon roasted garlic hummus
- 1 tablespoon <a title=”Basil Oregano Pesto” href=”/basil-oregano-pesto/”>pesto</a>
- 2 thick slices of tomato
- fresh ground pepper, to taste
- a handful of alfalfa sprouts
- a handful of fresh basil
- Spread one slice of bread with hummus and the other slice with pesto. Add the tomato and grind the pepper directly onto the tomato. Add the sprouts and basil. Chow down.